Kathamba Kuzhambu

Ingredients

• - 250g mixed vegetables and lentils
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

1. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water 15 minutes. Extract pulp and strain.
2. Prepare mixed vegetables: Dice 1 drumstick (into 2-inch pieces), 5 small brinjals (quartered), 5 whole small shallots and 5 garlic cloves.
3. Make coconut paste: Blend half cup fresh grated coconut, 2 tbsp coriander seeds, 4 dried red chillies and 1 tsp cumin to a smooth paste.
4. Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves.
5. Fry shallots and garlic: Add the whole shallots and garlic. Fry 6-8 minutes until golden.
6. Add coconut paste: Add ground coconut paste. Fry on medium heat 5-6 minutes until oil separates.
7. Add tamarind water and vegetables: Pour tamarind water. Add all vegetables, half tsp turmeric, 1 tsp red chilli powder and salt. Bring to a boil.
8. Simmer: Cook on medium-low heat 12-15 minutes until all vegetables are tender.
9. Adjust consistency: The kuzhambu should be thick — simmer uncovered if too thin.
10. Serve: Adjust salt. Kathamba kuzhambu has a mix of vegetables making it very hearty. Serve with steamed rice and papad.